Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, picaronés (squash and sweet potato doughnuts). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Picarones are a Peruvian sweet snack originating from the city of Lima. The best way to describe them is as a doughnut made from squash and sweet potato. Doughnuts In a small pot, bring the water, sweet potato, cinnamon stick and aniseed to a boil.
Picaronés (Squash And Sweet Potato Doughnuts) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Picaronés (Squash And Sweet Potato Doughnuts) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook picaronés (squash and sweet potato doughnuts) using 21 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Picaronés (Squash And Sweet Potato Doughnuts):
- Make ready Syrup
- Get 1 cup Molasses
- Make ready 1/2 cup Light brown sugar
- Take 2 Cloves
- Take 1 Cinnamon stick
- Get 1 Allspice
- Get 1/2 Peel of an orange
- Prepare 2 cup Water
- Get 1/2 tbsp Anise seeds
- Prepare Dough
- Get 150 grams Sweet potato
- Make ready 80 grams Macre squash
- Take 80 grams Loche squash (both types of squash can be substituted for butternut squash)
- Get 300 grams Plain flour
- Get 4 grams Fresh yeast (you can get this from most bakers)
- Prepare 3 tbsp Granulated sugar
- Take 1/2 tsp Salt
- Get 1/2 tsp Anise seed
- Make ready 1/4 cup Cola
- Prepare 2/3 cup Anise seed tea
- Get 1 Oil for deep frying
Traditional doughnut recipes we see in the U. S. begin with flour, eggs, yeast, sugar, and salt. Other ingredients can be included, such as vanilla, for flavor. But what really sets picarones peruanos flavor and texture apart is the addition of squash and sweet potato to the batter.
Steps to make Picaronés (Squash And Sweet Potato Doughnuts):
- For Syrup - Put all the ingredients in a pan and bring to the boil
- Let it cook until the mixture is thick and syrupy
- Strain into a suitable container off the heat and let it cool down
- Refrigerate until needed
- For Dough - bring a pan of water to the boil
- Add the sweet potato and cook until tender
- Drain sweet potato and repeat with the squash
- Put vegetables in a blender and blend until puréed
- Put the veg in a large bowl with the flour, yeast, sugar, salt, anise seeds,cola, and tea
- Using your hands, combine ingredients into a dough then kneed for 20 mins until smooth
- Leave the dough in a warm place for 1 1/2 hours to prove
- Heat the oil in a large pan or in a deep-fryer to 180°C or until a crude of bread Browns in 30 seconds
- Take pieces of the dough and shape into ring, then drop carefully into the hot oil and cook until crispy and golden
- Drain well then drizzle on the syrup to finish
If you are not using canned pumpkin puree, cut and peel the pumpkin as you would the sweet potato. Place in a pot and fill it up with cold water. Add the anise seeds, cinnamon and cloves. Picarones or Peruvian doughnuts are a typical Peruvian treat and are as good as American Doughnuts but are easier to make. This is a traditional Picarones recipe that's simple to make and the resulting Picarones will tempt you to devour them all.
So that is going to wrap this up for this special food picaronés (squash and sweet potato doughnuts) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
